Should I flip my roast?
Chef's answer
The only reason to turn your roast is if your oven has hot and cold spots and you want to even out their effect. Also to allow air to circulate the meat and avoid direct heat to the bottom part of the protein. No flipping required.
Frequently asked Questions 🎓
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A: Salmon (and other fish) develop a gray-brown layer of insulating fat between their skin and flesh. This is in addition to fat deposited within the flesh. ... Like the fat deposited within the flesh, this gray layer contains heart-healthy omega-3 fatty acids.
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That white stuff oozing out of your salmon as it cooks is just coagulated protein, and it's perfectly safe to eat. According to America's Test Kitchen, as salmon cooks, its muscle fibers contract, causing it to wring out the fish's internal protein, or albumin.
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Let it cook like you're trying to make one big chorizo sausage, and start moving it once the bottom is crispy. ... If it's too small, you won't have enough surface area to properly evaporate the liquid in the ground sausage. You could try a bigger pan, or doing it in batches, and see if that makes a difference..
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When you're cooking bacon on the stovetop, you don't want to get the heat too high, too fast, chefs say. Too high of heat can result in rubbery bacon.
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While leaving it on for days is certainly not recommended, most programmable slow cookers have a 24 hour cycle.
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When you cook meats, the heating process breaks down the proteins in the meats ( called denaturing). The proteins reassemble to form a new protein that is white. This is the same thing that happens to the proteins of a egg, when heated- the egg turns white..
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If your bacon has turned brown or gray with a tinge of green or blue, that one has spoiled already. Too much exposure to air causes a chemical reaction on the meat that leads to the change in color..
A few more cooking questions 📍